J. Shi

Stability of lycopene during food processing and storage.

Y. Kakùda, S. Xianquan, J. Shi, 2005, Journal of medicinal food.

Comparison of Phenolic Content and Antioxidant Capacity of Red and Yellow Onions

Wang Wenliang, J. Shi, Cheng Anwei, 2018 .

Green tea extract thermogenesis-induced weight loss by epigallocatechin gallate inhibition of catechol-O-methyltransferase.

Y. Kakùda, John Shi, Y. Jiang, 2006, Journal of medicinal food.

Treatment of spent wash water derived from shredded lettuce processing using a combination of electrocoagulation and germicidal ultraviolet light

K. Warriner, C. Liang, R. Zytner, 2017 .

Synergistic Anti-Oxidative Effects of Lycopene with Other Bioactive Compounds

G. Mittal, Yueming Jiang, Y. Kakùda, 2005 .

Chitin oligosaccharides for the food industry: production and applications

Liming Zhao, Kaihang Zhang, Zhenwei Yi, 2022, Systems Microbiology and Biomanufacturing.